Gabrielle R. Borromeo
The Daily Tribune | June 04, 2014
The United States Potato Board (USPB), the United States Embassy Foreign Agricultural Service (FAS) and the United States Department of Agriculture (USDA) have brought US Tablestock Potatoes closer to the Filipino by making it increasingly available in the market.
Now restaurants and households may easily get a hold of russets, long whites, round whites, waxy reds, nutty flavored blues, purples and fingerlings in their most natural state. The potatoes are grown in the ideal growing temperatures, rich soil, state-of-the-art processing facilities and generations of expertise required by the US Frozen Potatoes. Consumers can be assured of a steady supply because US potato growers offer a plentiful year-round delivery of the finest potatoes that meet stringent FDA and USDA specifications.
To further encourage the trade of US Frozen Potatoes in the Philippines, the USPB provides several support programs for establishments that use 100 percent US frozen potato products. One of them is the Best Practices Seminars and Training Programs where restaurant staffs is trained on proper storage, handling and preparation of US frozen potatoes to create the best tasting dishes.
Seminars about menu development are also practiced to help food service partners be aware of global trends and practices. Co-Op Promotions is also another support program wherein the USPB supports part of the promotional costs of the new menu using US Frozen Potatoes. Lastly, the USPB does ongoing research into trends and consumer attitudes to further help the establishments maximize their sales by capturing market trends, consumer attitudes and eating habits of their customers.
In gratitude to the Filipinos who have learned to love the spud and now welcome it in the Philippines with arms wide open, USPB held several events in celebration.
Cheyenne and I, all dressed up for the USPB event at Discovery Country Suites Tagaytay. Matchy matchy! 😉
The first event was held at Discovery Country Suites, Tagaytay City where renowned innovative and in-demand Chef Sau del Rosario joined forces with USPB to launch their compilation of recipes called Tasteful Taters.
This recipe book, produced and currently available through the USPB, stars US Frozen Potato products in a number of popular dishes from the Philippines and all around the world, with each one tried, tested and given Chef Sau’s five-star treatment.
During the event, Chef Sau prepared a demonstration of selected dishes to showcase the mastery and skill needed to emphasize the luxurious qualities of the US Potato just as featured in Tasteful Taters. He showed the audience the process he undergoes when coming up with exciting twists to existing favorites. It is no surprise that his gastronomic wizardry has found its perfect match in the adaptable ingredient. The event was also a rare chance to see recipes come to life by the famous Chef Sau himself.
Chef Sau del Rosario preparing the demonstration.
The next event was a two-day seminar at the Makati Shangri-La Hotel. The first day was all about getting to know the US Tablestock Potatoes. It demonstrated also how to use the spud as both light fare and all sorts of meal courses from appetizers to desserts. The event was graced by Sarah Reece, the USPB international marketing manager to voice out the importance of the spud to the attendees.
A buffet spread featured the culinary possibilities of US potatoes, which remain endless, given their flexibility in elevating the flavor, texture and appearance of food.
Since potatoes have become a classic ingredient of some of the world’s best cuisines including dishes from the Philippines, USPB has promised a steady supply of US potatoes in order for the Filipinos to continue their work and talent in the food industry.
For more information about US Tablestock Potatoes, please visit www.potatoesusa.com or www.potatoesusa-philippines.com; or call 8534-8534 or 8534-8223.
Gabe organizes what she sees around her and loves to put it into words. She has been contributing her articles for the Daily Tribune newspaper, Tinig ng Marino (maritime) newspaper, Cook magazine, Appetite magazine and F&B World magazine.
You can contact Gabrielle at: firstname.lastname@example.org